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Red velvet cupcakes with chocolate centres

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  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • Vegetarian

This delicious red velvet cupcake recipe has the cream cheese topping with a sweet chocolate surprise inside. 

  • Makes20
  • Cook time25 minutes
  • Prep time20 minutes, + cooling & 5 mins standing time
Red velvet cupcakes with chocolate centres


  • 100g dark chocolate, chopped
  • 1 cup (250ml) boiling water
  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/4 cup (25g) cocoa powder
  • 125g butter, softened
  • 1 cup (220g) caster sugar
  • 3 Coles Australian Free Range Eggs
  • 3 tsp red food colouring
  • 20 Lindt Lindor Strawberries & Cream or White Chocolate balls, unwrapped
  • Sprinkles, to serve

Cream cheese frosting

  • 500g cream cheese, softened
  • 250g unsalted butter
  • 1 tsp vanilla essence
  • 1 cup (160g) icing sugar mixture

Nutritional information

Per cupcake: Energy: 1972kJ/472 Cals (23%), Protein: 6g (12%), Fat: 34g (49%), Sat Fat: 22g (92%), Sodium: 190mg (10%), Carb: 38g (12%), Sugar: 26g (29%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 160°C. Line 20 holes of two ⅓-cup (80ml) muffin pans with paper cases. Place chocolate in a heatproof bowl and pour over the boiling water. Stand for 2 mins. Stir until the mixture is smooth and well combined. Set aside for 10 mins to cool.

  2. Step 2

    Sift combined flour and cocoa into a medium bowl. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in chocolate mixture. Add the flour mixture and stir until just combined. Add enough food colouring to tint the mixture dark red.

  3. Step 3

    Divide the mixture evenly among prepared pans. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely. Use a melon baller or small sharp knife to make a 3cm-wide, 3-cm deep hole in the centre of each cupcake. Place 1 chocolate ball in each cupcake.

  4. Step 4

    To make the cream cheese frosting, use an electric mixer to beat the cream cheese, butter and vanilla in a bowl until pale and creamy. Gradually add the icing sugar mixture, beating after each addition, until well combined.

  5. Step 5

    Transfer the cream cheese frosting to a piping bag fitted with a 1cm fluted nozzle. Pipe the cream cheese frosting over the cupcakes and decorate with sprinkles to serve.

Recipe tip

Buy it right
For smooth icing that holds its shape, use solid blocks of cream cheese, instead of the spreadable variety.

Store it right
Cover opened cream cheese tightly in plastic wrap. Store in the fridge.

Cook it right
As well as sweet treats, use cream cheese in savoury dishes such as mac ’n’ cheese. Stir it in at the same time as other cheeses – see how it’s done here.